Chocolate Caramel Cookie Bars

For the Crust

4 ½ oz ounces (9 tbs) unsalted butter, room temperature, plus more for parchment

¼ cup packed light-brown sugar

1 ½ cups all-purpose flour

¼ tsp salt

For the Chocolate Caramel

2 cups milk chocolate, chopped

1 ½ cups sugar

¼ cup water

6 tbsp unsalted butter

1 cup heavy cream

½ tsp salt

1 tbsp sea salt (preferably fleur de sel)

Make the crust

Preheat oven to 350
Line a 9-inch square baking pan with parchment leaving an overhang on all sides; butter parchment excluding overhang.

Beat butter and brown sugar on medium speed until pale and fluffy about 3 minutes. Add flour and salt, beat until just combined.

Press dough evenly into pan and bake until lightly browned about 30 Minutes

Chocolate Caramel

Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat washing sides of pan with a wet pastry brush to prevent sugar crystals from forming until amber 10 Minutes to 12 minutes. Remove from heat. Add butter cream and table salt. Bring to a boil stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine and let stand until cool about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges and cut into 16 bars.

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Chocolate Caramel Cookie Bars